Tag: treats

Edible Pumpkin Chocolate Chip Cookie Dough

A new food trend has taken over Instagram and Facebook feeds in the last few months, leaving many of us drooling over photos of delicious spoonsful of nothing less than cookie dough! That’s right! What was once deemed unsafe to be consumed raw, now comes in a variety of flavors, and the recipes are simple to follow.

Technically, the one ingredient that has made raw cookie dough a health risk to consume comes to us by the dozens, eggs! However, simply removing eggs from your average cookie recipe doesn’t quite do the trick. The FDA warns that plain white flour isn’t recommended for raw consumption either, due to possible contaminants. Many cookie recipes also call for some type of vegetable oil, which if consumed raw can have an awkward aftertaste and texture. Thus, a multi-level challenge emerges for us.

After briefly researching edible cookie dough recipes and some experimenting in our kitchen, we have come up with a knock-out recipe of our own. Perhaps the best part of the whole adventure was the experimenting! Each failed recipe became a reason to eat the rejects and start over again. When you are using ingredients such as whole grain oats, dark chocolate, and our Once Again nut and seed butters, eating up the failed attempts is a delicious job that needs to be taken care of, well, lickety-split!

As usual, we strive to include good sources of nutrients in all our recipes. Even our treats fit safely into a healthy lifestyle. That’s the goal, after all! This explains why we chose whole oat flour as our starch in this particular recipe. Due to the natural sweetness of peanuts, our Once Again Peanut Butter was the best match for this cookie dough. However, we have tried the recipe with Once Again Almond Butter, and it was just as amazing.
Pumpkin is in the air as we approach the fall season, so why not add pumpkin puree to this recipe as well as many others? Just one tablespoon of maple syrup sufficed to sweeten the whole batch. The dark chocolate is completely optional here, and you can be substitute coconut, dried fruits, or chopped nuts. However, in my opinion, the dark chocolate works phenomenally to balance the pumpkin and peanut butter flavors in this unique edible cookie dough. Did we mention that  it takes literally fewer than 5 minutes to make this? Watch our video, and whip up some for yourself, too!

Edible Pumpkin Chocolate Chip Cookie Dough 

Pumpkin Cookie Dough

2 tablespoons of pumpkin puree

2 tablespoons of Once Again Peanut Butter

1 tablespoon of maple syrup

¼ cup of oat flour

1 teaspoon of pumpkin spice

¼ cup of chopped dark chocolate

Start with the pumpkin puree, and mix in Once Again Peanut Butter. Once well blended, add in maple syrup, and then slowly mix in the oat flour. Add in pumpkin spice and dark chocolate chips, and mix well. Enjoy the result with a spoon, or roll it into cookie dough balls. Store in refrigerator for up to 5 days. Makes about 8 teaspoons of cookie dough.

Cashew Delights Sandwich Cookies

Whoever thought up the idea a sandwich cookie was a pure genius! A clever way to enjoy 2 cookies at once made better by a creamy filling. It is no surprise sandwich cookies are commonplace and abundant across the world. That’s right, it is not an exclusively American phenomenon. People in other countries may have different flavor combinations, but they too enjoy the double cookie held together by a delicious middle layer. For example, Australia’s favorite cookie is the Tim Tam, which consists of two malted cookies (or their preferred term: “biscuits”) separated by a light chocolate cream filling and coated in more chocolate. Brazil has a wedding day tradition to serve and enjoy a sandwich cookie called Bem Casado, which translates to “well married.” It’s two butter cookies with a dulce de leche filling, covered in powdered sugar.

We are also fans of sandwich cookies here at Once Again Nut Butter! So, here we set off to create an easy recipe to make at home using wholesome ingredients. First, there are some basic rules when creating sandwich cookies. There must be two cookies that are flavorful enough to stand on their own. The cookies should be strong enough to hold a filling. When baked, these cookies must stay soft but not too mushy, to prevent them from   blending with the creamy middle.  A crispy cookie is harder to work with since it crumbles too easily when assembling the final product

Ideally, the filling is not sweeter than the cookie. It is creamy and could contain crunchy ingredients to add a surprise texture for that moment when you bite into it. There are several discussion boards on social media dedicated to arguing for those who like to separate the sandwich cookies, lick the middle and then enjoy the cookie versus those who prefer to bite into the total cookie.  Either way, it is important that   each component of the cookie be able to shine on its own. The cookie we created has a soft cashew butter cookie making the outer layers and a creamy- sweet, nutty filling. The amount of filling you add to each sandwich is entirely up to you. In our test kitchen, we had a bit of filling left over, and we weren’t short of volunteers ready to lick the bowl and also try it as a topping for ice cream or a spread for their toast.

The cashew cookie has a thinner batter, and we found it easier to pour about one tablespoon of it in regular- sized muffin tins to bake them rather than using a conventional cookie sheet. This helped ensure that they were evenly sized and baked. The filling will be rather thick. It allows you to stick both cookies together without having to worry about a the  middle spilling out. But if you would like, you may add a couple of tablespoons of warm water to your filling for a thinner texture. And perhaps you have a different idea for your filling? Share it with us in the comments, We are thinking that a little bit of cacao powder could take these delights up a notch— What do you think?

Cashew Sandwich Cookies on Once Again Nut Butter Blog

Cashew Delights Sandwich Cookies

Cookie

¾ cups of Once Again Nut Butter Cashew Butter

½ cup of coconut sugar (or brown sugar)

1 egg

Filling

½ cup of chopped nuts (Choose your favorite, or use a mix!)

5 oz of dates (Deglet, Noor or Medjool)

1 teaspoon of vanilla extract

4-6 teaspoons of warm water

In a small bowl, beat the egg, and mix in the coconut sugar. Next, add the cashew butter and mix well. For evenly sized cookies, we recommend using a muffin tin to bake the cookies. Add about 1 tablespoon of batter to each muffin slot and tap the pan down on the counter to flatten the batter. Place in oven, at 350 degrees Fahrenheit for 10-12 minutes, or just until edges become golden. Remove cookies from oven and let them cool before removing them from the pan. They will be a bit soft when first removed from oven, but will harden and be crispier when cooled. The recipe will make about 18 cookies, or 9 sandwich cookies when assembled with the filling.

For the filling, add pitted dates and warm water to food processor until you achieve a homogeneous mixture of paste consistency. Add in chopped nuts and mix well in processor. Now add ½ to 1 tablespoon of filling to each cookie and top it with another cookie. Enjoy these amazing delights! Store in airtight container for up to 5 days. They will keep better in the refrigerator.